Crispy Potato Wedges
Serves
2
What you need
2 large or 4 small rooster potatoes
2 tablespoons vegetable oil
½ teaspoon chilli powder
½ teaspoon smoked paprika
Salt and pepper
Equipment
Mug
Large Bowl
Knife
Teaspoon
Chopping board
Tablespoon
Baking Tray
Method
Preheat the oven to 220°C, fan oven 200°C, gas mark 7.
Wash the potatoes and cut them into chunky wedges.
Put the wedges in a bowl.
Put the oil in a mug and add the chilli powder and smoked paprika.
Pour the oil mix over the potatoes in the bowl and mix well.
Spread the potatoes on a baking tray and sprinkle with salt and pepper.
Bake for 20/25 minutes until potato wedges are soft and crispy.
Serve with ketchup, salt and vinegar - delicious!
Fun Fact
The Rooster is a red-skinned potato and was bred in Carlow by Harry Kehoe
Fun Fact
Potato skins have more nutrients than the rest of the potato.
Fun Fact
Wedges are quick to make and they taste just as good as the chips from the chipper!